Autumn has finally arrived!
And I couldn’t be happier!
That’s why I decide to celebrate the frist weekend of fall with a super breakfast with my favourite things: pancakes – in a special recipe for the occasion – and a super creamy and frothy cappuccino!
These pumpkin pancakes are fantastic on their own, but honey, walnuts and dark chocolate were the perfect compliment, the crunchy walnuts along with the moist pancakes made a delicious combo, honey and dark chocolate create a perfect balance in sweetness.
If you want, they can be vegan too, because this recipe is eggless and you can replace the dary milk with a non dairy one and use maple syrup instead of honey.
With this recipe you can make 8 to 10 pancakes:
1 cup self rasing flour
1/2 cup rolled oats
1 cup milk (dairy or not)
3/4 cup pumpkin puree
2 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp vegetable oil
Toppings: walnuts, dark chocolate, honey (or maple syrup)
Whisk flours, salt and spices in a bowl and set aside.
In a large bowl, whisk the brown sugar, milk, oil and pumpkin puree until combined.
Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.
Using a ¼ or ⅓ measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.
Serve immediately with your favourte toppings.
Enjoy!